1. Restaurant chain
for diabeticS”
SUBMITTED TO: SUBMITTEDBY:
PROF. SATHISH CHANDRA DIPTI BHARTI(16)
DINESH KURMI(41)
PRATYUSH MANI TRIPATHI(43)

2. • India actually has the highest number of diabetics of any one country in the entire
world.
• The populations suffering from diabetes also have issues of blood pressure or high
cholesterol level. Diabetes increases your risk of developing high blood pressure
• We also plan to start a sweet shop inside the restaurant and a juice point just
outside the restaurant by going high on the space.
• Therefore the restaurant would be set up focusing upon diabetics but would also
serve other people along by.

3. Theme:
Lake view owing to the providing of serene and pure
atmosphere.

4. MENU:
JUICES:CARROT
GREEN APPLE
TOMATO
LEMON
BITTERGUARD
GINGER FLAVORED DRINKS
MILK AND CEREALS
FAT FREE TORTILLA CHIPS SOYA MILK
OAT MEAL
CRISPY RICE
FAT FREE YOGULT MILK
PANNEER LAMB
ALL BESAN DISHES
FISH
EGG
FRUITS

5. strength
• Excellent staff who are highly
trained and very customer
Weakness
attentive.
• Great retail space that is
bright, hip, clean, and located in Area of operation-a very orthodox
a metro city. society.
• High customer loyalty among Concentrate more on diabetic people.
repeat customers.
• High-quality food offerings in
quality, presentation, and price
for diabetic people.
Opportunities
Threats
• Very few restaurants in India Competition from local restaurants.
catering the need for diabetic
people.
Nutrition point chains found in metro
cities and real estate prices is going to
be high.
A slump in the economy reducing
customer's disposable income spent
on eating out.

6. • Efficient & well trained
chefs. • Financing from
• Good hospitality staff. financial institutions
• Security &
housekeeping from
outside agency
Man Money
4M
Machine Materials
• Machineries will be • Raw material will be
owned by the firm taken from the
• All the new farmers directly.
technologies will be • Adequate refrigerator
opted by the time. space will be kept to
store raw material.

7. ANSOFF’S MATRIX FOR
NEW PRODUCT AND EXISTING MARKET
•High promotions
•Bundled offers
•Location advantage
•Sustain the competition=innovative marketing strategies

8. RETAIL
MIX
COMPON
ENTS

9. TARGET AUDIENCE: POSITIONING COMMUNICATION
-The people having • An affordable and • TARGETTING
diabetes. exclusive restaurant. DOCTORN AND
-People who are pretty CLINICS TREATING
much conscious about their • Mention of calories DIABETICS
eating habits. on each food item.
- • MEDICAL STORES
• Taste with nutrition.
Health conscious people • Elite touch in design
who want believe in
“prevention is better than and ambience
cure”

10. COMPETETIVE ADVANTAGE:
•Cost leadership.
•Economical pricing.
•Exclusiveness of brand.
•Aggressive promotions.
•Product identity, quality, and novelty.
•High employee motivation and good sales attitude.
•Innovative and aggressive service options.

11. CRITICAL ISSUES AND CHALLENGES:
Picture Frame
•The restaurant is at its nascent stage so every step taken
should be careful.
•Making a brand image of the restaurant is of prime
importance.
•People walk in for an exclusive dining experience so the
needs and wants of the customers should always be taken care
of.
•To gain competitive advantage.

12. • REFERENCES:
• Www.ezinearticles.com
• Www.diabetesindia.com
• Www. diabetes.niddk.nih.gov
• Www.diabetesforums.com

13. Thank you